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Amazing 60-Minute Lentil Soup with Spinach and Lemon

Lentil Soup with Spinach and Lemon
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This hearty lentil soup combines earthy lentils with bright spinach and a fresh burst of lemon. It is a comforting, flavorful vegan meal perfect for any day.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 5 ounces fresh spinach
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in garlic, thyme, and cumin. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  6. Stir in the fresh spinach. Cook until the spinach wilts, about 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh lemon juice.
  8. Season with salt and pepper to your liking. Serve hot.

Notes

  • For a richer flavor, you can sauté a small diced potato along with the carrots and celery.
  • If you prefer a thicker soup, mash about 1 cup of the soup against the side of the pot before stirring in the spinach.
  • This soup tastes even better the next day as the flavors deepen.

Nutrition

Find it online: https://whiskdaily.com/lentil-soup-with-spinach-and-lemon/